Christine Dabney wrote:
> On Fri, 26 Oct 2007 18:20:30 -0400, Boron Elgar
> > wrote:
>
>>
>> Use a sort of savory bread pudding for stuffing...I posted it here 2
>> years ago....
>
>> This was my grandmother's and mother's way of making stuffing and I
>> have never used exact measurements, as I leaned by sight and feel as
>> I grew up. I hope it can be "translated" this way. I do believe in
>> the early years, my grandmother used schmaltz instead of Wishbone!
>
> The thing is, while yours sounds really good too, I really do like my
> stuffing. I just want to be able to make a larger portion of it, and
> have it cooked nicely outside the bird, in a casserole.
>
> Is there a way to do that, without tampering with it too much? I
> don't want eggs in my stuffing, and I prefer not to add much broth...
> I really have always liked the flavor of this one.... Plus, it just
> says home and memories to me.
>
> Christine

What you're missing is the turkey flavor. Perhaps adding some of the
turkey juices/drippings to your casserole might help? (I'm winging it
here, Christine, since I only cook the dressing inside the bird.)

Dora

Janet Baraclough > wrote:

>from (Steve Pope) contains these words:

>> According to Helen Brown, originally "stuffing" was what you
>> fed the bird *before* killing it,

> She may have got miixed up with forcefeeding corn to geese to make
>their liver hugely fat ( to make pate de fois gras). Or, with feeding
>chickens corn in the weeks before killing, to fatten them up a bit.

Her example was "stuffing" turkeys by feeding them a walnut
diet for a few days.

Helen Brown was seldom mixed up about anything.

>Either way, corn is not stuffing, it passed through the bird's digestive
>tract and people do not eat any part of the digestive tract.

Certainly true.

Steve

Steve wrote on Sat, 27 Oct 2007 17:42:07 +0000 (UTC):

??>> from (Steve Pope) contains these
words:

??>>> According to Helen Brown, originally "stuffing" was what
??>>> you fed the bird *before* killing it,

??>> She may have got miixed up with forcefeeding corn to geese
??>> to make their liver hugely fat ( to make pate de fois
??>> gras). Or, with feeding chickens corn in the weeks before
??>> killing, to fatten them up a bit.

SP> Her example was "stuffing" turkeys by feeding them a walnut
SP> diet for a few days.

SP> Helen Brown was seldom mixed up about anything.

??>> Either way, corn is not stuffing, it passed through the
??>> bird's digestive tract and people do not eat any part of
??>> the digestive tract.

SP> Certainly true.

Is the gizzard part of the digestive tract? People do eat those.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

James Silverton > wrote:

> Steve wrote on Sat, 27 Oct 2007 17:42:07 +0000 (UTC):

> SP> Her example was "stuffing" turkeys by feeding them a walnut
> SP> diet for a few days.

>Is the gizzard part of the digestive tract? People do eat those.

So would there be crumbled walnuts in the gizzrd if the turkey
had been eating them?

(Serious question, I have no idea.)

Steve

Steve wrote on Sat, 27 Oct 2007 18:27:24 +0000 (UTC):

??>> Steve wrote on Sat, 27 Oct 2007 17:42:07 +0000 (UTC):

SP>>> Her example was "stuffing" turkeys by feeding them a
SP>>> walnut diet for a few days.

??>> Is the gizzard part of the digestive tract? People do eat
??>> those.

SP> So would there be crumbled walnuts in the gizzrd if the
SP> turkey had been eating them?

SP> (Serious question, I have no idea.)

A fine speculation but you notice that I said "People eat" not
"I eat"! I vaguely remember that they were cleaned out.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

"James Silverton" > wrote in news:LbMUi.172
$a01.3@trnddc06:

> A fine speculation but you notice that I said "People eat" not
> "I eat"! I vaguely remember that they were cleaned out.
>

They have to be... the gizzad is where birds store the rocks and small
pebbles used to masticate their food.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Fri, 26 Oct 2007 16:33:58 -0600, Christine Dabney
> wrote:

>On Fri, 26 Oct 2007 22:28:08 GMT, hahabogus > wrote:
>
>>Christine Dabney > wrote in
m:
>>
>>> Maybe I can finally learn from you folks how to fix stuffing/dressing
>>> outside the turkey. I keep on trying it, every year, and it fails
>>> dismally.
>>>
>>
>>Have you tried the Basic James beard stuffing recipe? I used that for a few
>>years then followed it kinda to a more involved dressing with wild rice and
>>sausage added. Just involves the use of chicken stock or turkey stock made
>>from chicken stock to help moisten the stuff. It sure does cut down on the
>>cooking time if the dressing is cooked outside of the bird.
>
>The thing is, I like my stuffing a lot. I don't want to mess with it,
>other than to get it to cook right outside the bird, inside a
>casserole.
>
>Christine

just make sure *you* get the stuffing from inside the bird, and give
your guests the other stuff.

your pal,
blake

On Fri, 26 Oct 2007 23:04:15 +0000 (UTC),
(Steve Pope) wrote:

>Christine Dabney > wrote:
>
>>On Fri, 26 Oct 2007 18:45:49 -0400, "cybercat" >
>
>>>Christine--it is the bird juice you are missing outside the bird! Try
>>>a bit of your homemade stock. You don't need a lot. I definitely
>>>can't see eggs in stuffing. Cover the casserole, and it will be moist
>>>and great.
>
>>This is what I have tried before.. what others suggested. It is either
>>pasty, gummy, or too dry...or the top gets hard, and the inside stays
>>TOO soggy, or a whole range of things. I usually use turkey broth,
>>that I have made before the big day.
>
>What are you baking it in? Something reasonable like a
>Le Cruset is necessary. Also the temperature within a roasting
>turkey cavity is seldom going to be over 200 F, so that should be
>your guide for oven temperature for baking stuffing.
>
>I normally bake stuffing for about an hour, swap it out of
>oven for the turkey, and keep the stuffing barely warm on
>a burner until the turkey is ready. Obviously, having two
>ovens would be ideal, but I don't.
>
>Steve

this sounds very logical, steve, so there must be something wrong with
it, but damn if i can see what it is. but it sounds like you get good
results.

your pal,
blake

On Fri, 26 Oct 2007 17:13:59 -0600, Christine Dabney
> wrote:

>On Fri, 26 Oct 2007 23:10:05 GMT, "Knit Chic" >
>wrote:
>
>
>>I make a darn good stuffing in a clay pot. I soak the pot in water before
>>using.
>>
>
>Hmm..another interesting idea. I might have to get a clay
>pot/roaster......
>
>Christine

jeez, christine, soon your kitchen will have to be in a separate house
of its own.

your pal,
blake

blake murphy wrote:
> On Fri, 26 Oct 2007 16:33:58 -0600, Christine Dabney
> > wrote:
>
>
>>On Fri, 26 Oct 2007 22:28:08 GMT, hahabogus > wrote:
>>
>>
>>>Christine Dabney > wrote in
:
>>>
>>>
>>>>Maybe I can finally learn from you folks how to fix stuffing/dressing
>>>>outside the turkey. I keep on trying it, every year, and it fails
>>>>dismally.
>>>>
>>>
>>>Have you tried the Basic James beard stuffing recipe? I used that for a few
>>>years then followed it kinda to a more involved dressing with wild rice and
>>>sausage added. Just involves the use of chicken stock or turkey stock made
>>
>>>from chicken stock to help moisten the stuff. It sure does cut down on the
>>
>>>cooking time if the dressing is cooked outside of the bird.
>>
>>The thing is, I like my stuffing a lot. I don't want to mess with it,
>>other than to get it to cook right outside the bird, inside a
>>casserole.
>>
>>Christine
>
>
> just make sure *you* get the stuffing from inside the bird, and give
> your guests the other stuff.
>
> your pal,
> blake

I know there are all sorts of variations, everybody has their personal
preferences, and a corn bread stuffing is second on my list but i always
come back to the old, traditional English sage and onion and bread
stuffing, just a wonderful combo of flavours IMO.

Of course i add garlic and the chopped liver of what ever bird im
stuffing or a little pork fat if im stuffing a pork chop. Moisten with
a little white wine instead of milk.
--
JL

On Sun, 28 Oct 2007 17:01:38 GMT, blake murphy >
wrote:

>On Fri, 26 Oct 2007 17:13:59 -0600, Christine Dabney
> wrote:
>
>>On Fri, 26 Oct 2007 23:10:05 GMT, "Knit Chic" >
>>wrote:
>>
>>
>>>I make a darn good stuffing in a clay pot. I soak the pot in water before
>>>using.
>>>
>>
>>Hmm..another interesting idea. I might have to get a clay
>>pot/roaster......
>>
>>Christine
>
>jeez, christine, soon your kitchen will have to be in a separate house
>of its own.
>
>your pal,
>blake

Oh blake, you have no idea. I have pictures to prove it._yes_Christine
I kept those photos.
Actually her kitchen/cooking area takes up about 1/4 of her house. Her
kitchen is to live for.

Trust me, she wont get just_one_clay pot/roaster ;-)

koko
---
http://www.kokoscorner.typepad.com
updated 10/23

"There is no love more sincere than the love of food"
George Bernard Shaw

cybercat > wrote:

>"blake murphy" > wrote

>> this sounds very logical, steve, so there must be something wrong with
>> it

>Some might say the long time sitting on the stove barely warm would
>encourage bacteria growth.

Not if it's 140 F or higher. Then you're in the clear.

(But depending on timing I might refrigerate/reheat the stuffing
instead of holding it at temperature.)

Steve

"blake murphy" > wrote
>
> this sounds very logical, steve, so there must be something wrong with
> it

Some might say the long time sitting on the stove barely warm would
encourage bacteria growth. These are the same asses who felt they
had to STOP putting ANY stuffing in the bird just because some
genius suggested that stuffing in undercooked birds could make you
sick.

On Sun, 28 Oct 2007 11:05:09 -0700, koko wrote:

>On Sun, 28 Oct 2007 17:01:38 GMT, blake murphy >
>wrote:

>>jeez, christine, soon your kitchen will have to be in a separate house
>>of its own.
>>
>>your pal,
>>blake
>
>Oh blake, you have no idea. I have pictures to prove it._yes_Christine
>I kept those photos.

How many did you take? I know after you discovered that I had an
*adequate* supply of glass measuring cups, you went around and started
taking pictures....
>Actually her kitchen/cooking area takes up about 1/4 of her house. Her
>kitchen is to live for.
>
>Trust me, she wont get just_one_clay pot/roaster ;-)

Oh yes I will. Just one.. cause I have a few other things on my list
now. I am restraining myself though, cause I need to save to move
back to the SF bay area in the next year or so. Just hope I can find
as nice a kitchen there....

Christine